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In biochemistry, denaturation is a process in which proteins or nucleic acids lose folded structure present in their native state due to various factors, including application of some external stress or compound, such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation and radiation, or heat. [3]
In this process, recovery of high yield, high purity albumin is the most important goal, while the other plasma proteins are neglected. In order to make sure the albumin does not denature in the heat, there are stabilizers such as sodium octanoate, which allow the albumin to tolerate higher temperatures for long periods.
The nitrogen content in urine is proportional to the total food protein in the person's diet, and the phosphorus content is proportional to the sum of total food protein and vegetal food protein. [17]: 5 Urine's eight main ionic species (> 0.1 meq L−1) are cations Na, K, NH 4, Ca, and the anions, Cl, SO 4, PO 4, and HCO 3. [18]
Denaturation is the process by which foods or liquids are made unpleasant or dangerous to consume; it is done by adding a substance known as a denaturant. Aversive agents —primarily bitterants and pungent agents —are often used to produce an unpleasant flavor.
It is important not to over-dry the pellet as it may lead to denaturation of DNA and make it harder to resuspend. Isopropanol can also be used instead of ethanol; the precipitation efficiency of the isopropanol is higher making one volume enough for precipitation. However, isopropanol is less volatile than ethanol and needs more time to air-dry ...
On the other hand, if raw sewage or other waste water with high BOD in need of treatment is used as the water for the fermentation, the condensed distilled water from the evaporation can be recycled back to the city or to the original source of the high-BOD waste water. Thus, this process can also serve as a water treatment facility, while ...
Denaturation (food), the deliberate addition of an unpleasantly flavored or poisonous substances to food in order to prevent the consumption of the food for various reasons. Adulterant , a substance added to food for deceptive or malicious reasons, for example to cheaply replace legitimate ingredients.
This process has many of the advantages of the "traditional" removal techniques. This process does not denature proteins, because the detergents only affect lipids and lipid derivatives. There is a 100% viral death achieved by this process and the equipment is relatively simple and easy to use.